I hate wasting food. And since Baby V has started eating solids I feel like I am wasting a lot of food. And yes, I can’t help it when she throws half her food on the floor but I try to minimize the food waste as much as possible. One thing that really bothers me is the fact that the grocery store by my house has only the giant containers of full fat plain greek yogurt, and after you open it, the yogurt needs to be used in 5 days. And I’m sorry but Baby V cannot eat ~32 ounces of yogurt in 5 days (I would actually be quite concerned if she could). My husband doesn’t eat yogurt, and I could probably eat the full fat yogurt, but I prefer to continue to eat my non-fat greek yogurt at lunch so I can limit my calories and save my saturated fat intake for fancy cheeses (it’s all about balance …right?).

So anyways…I decided to use some of the extra yogurt to make a little something I am going to call Berry Yogurt Bark. It turned out to be a yummy frozen treat that I can slowly indulge in, one piece at a time, or serve to guests when they come over. It is super easy, takes about 5 minutes and looks so pretty.

If you don’t like the fruit I use or are not a nut fan, you could use my recipe as a template and change out some of the ingredients to make it your own. Oh and one word of caution. If its a hot summer day, I wouldn’t take this recipe outside unless it is going to be eaten immediately. It can get rather messy if it is sitting out and becomes unfrozen…

Berry Yogurt Bark

Ingredients

1 Cup Plain Greek Yogurt

1-2 Tablespoons Honey*

1/2 Heaping Cup of Sliced Strawberries and Blueberries

1 1/2 Tablespoons Sliced Almonds

Directions

Line a 9×23 in glass baking dish with parchment paper. Add yogurt to a small mixing bowl and stir in honey. Gently fold berries into yogurt mixture. Spread out over parchment lined baking dish with a spoon. Sprinkle with almonds. Cover and freeze for about 4 hours or until frozen solid. Break into pieces after frozen and serve immediately.

*I like it with 1 tablespoon of honey but my husband thinks it is not sweet enough and needs 2 tablespoons…so I am leaving the exact amount up to your taste preferences

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About Me

Hi, my name is Caryn and I am registered dietitian nutritionist in Florida, but an Ohio native. I currently work full time in Miami, am raising a beautiful baby girl with my husband, and am working tirelessly on growing my own business. I love eating healthy but hate overly complicated recipes and doing dishes. Come join me on my journey to a healthy and happy life!